Description:
If you like soft chewy centre and crisp on the edge cookies, this might be the one.
Best eaten fresh!!! The crispiness on the edge will be gone when the cookies are stored in the container. This does not mean to stop my hubby eating them ;-p
When you feel like to read more the story behind this recipe, you are welcome to my other site at blogger.
Ingredients:
70g butter, Coles reduced salt, softened
45g margarine, Logicol original
80g caster sugar, CSR
80g brown sugar, CSR
1 egg, min 59g mass
1 Tbsp golden syrup
1 tsp water
1 tsp vanilla extract, Queens
250g plain flour, all purpose
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
50g macadamia halves, Sunbeam, chopped very coarsely
60g white chocolate chips, Nestle chocolate bits
Directions:
Prepare flour mix by sifting the ingredients in a bowl.
In another mixing bowl, beat butter, margarine and sugars until light and creamy. Scrape the bowl, add egg then beat until well combined. Then, add golden syrup, water and vanilla. Beat until combine.
Add flour to the butter mixture and fold until combined. Then, add nuts and chocolate. Fold in well. (When I mix them, I prefer using my hands to spoons. Somehow, it's easier.)
Keep the mixture in the fridge. Preheat the oven to 170 deg C (convection oven). Line two baking trays with baking paper. When the temperature of the oven has been reached, take the mixture out from the fridge. I used an ice cream scoop to take the mixture and form the dough into balls. Put the dough on the tray and flatten slightly.
I put only 6 dough balls on the tray and bake them for 10 minutes or until the edges are golden brown. I bake one tray at a time.
Leave the cookies on the tray for a few minutes, just to let them firm up. Transfer cookies to a cooling rack.
